Les terroirs viticoles ont une histoire

Odours deemed harmful by the consumer and described as “stable”, “horse sweat” or “burnt plastic” can be found in wines. The responsible molecules are volatile phenols, produced by a spoilage yeast: brettanomyces bruxellensis. This species is particularly well adapted to the wine environment and can resists many stresses such as a high alcohol level, a low ph or high levels of SO2, more or less efficiently depending on the strain considered.

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Climate change is leading to an increase in average temperature and in the frequency and severity of heatwaves that is already significantly affecting grapevine phenology and berry composition (Webb et al., 2010). This is compounded by water stress, which is well known to increase the vulnerability of grapevines and berries to heatwaves. In hot climate regions like australia, grape production is only possible due to relatively secure supplies of water for irrigation. However, the upper temperature limits for berry survival of well-watered grapevines remains to be tested.

The persistence of effervescence and foam collar during a Champagne or sparkling wine tasting constitute one, among others, specific consumer preference for these products. Many different factors related to the product or to the tasting conditions might influence their behavior in the glass

Aerial thermography has emerged as a promising tool for water stress detection in grapevines, but there are still challenges associated with this technology, particularly concerning the methodology employed to extract reliable canopy temperature values. This consideration is relevant especially in vertically trained vineyards, due to the presence of multiple surfaces which are captured by drone thermal cameras with high-resolution. To test the technology and the data analysis required, a field study was conducted during the 2022-2023 season in a model vineyard with multiple scions-rootstock combinations trained on a vertical shoot-positioning (VSP) system. Additionally, three irrigation regimes were implemented to introduce variability in water stress levels.